Easy Microwave Chocolate Pudding
This one-bowl easy chocolate pudding is so rich and creamy you won’t buy the store-bought version ever again! Vegan/Dairy Free version included!
Equipment
- Large glass bowl
- Wire whisk
Ingredients
- 2 Tbsp Brown Sugar
- 3 Tbsp Granulated Sugar
- 2 Tbsp Cocoa Powder
- 1/8 Tsp Salt
- 1 1/2 Cups 2% Milk or Almond Milk for Vegan/Dairy Free
- 1/2 Cup Heavy Cream or Silk Heavy Cream for Vegan/Dairy Free
- 1/4 Cup Strong Coffee or Espresso
- 1 Tbsp Butter or Coconut Oil for Vegan/Dairy Free
- 1 Tsp Vanilla Extract
- 3 oz Chocolate
Instructions
- In a large glass bowl combine the dry ingredients with a whisk. Try to get whisk away all the lumps.
- Wisk in milk, cream, and coffee slowly. Give it a good whisk so you won’t have lumps.
- Cook on high power 4-5min until thickened, whisking every 2 mins. Check to see how thick it is by the 4 min mark if it’s not coating the back of a spoon continue microwaving on high for one more min checking after 30 seconds and whisking after every 30 seconds. It’s thick enough when it coats the back of the spoon and looks like the texture of heavy cream.
- Next with your whisk combine the vanilla extract chocolate and butter into the hot milk sugar mixture. Pour into ramekins, all right container, pie shell cover, and refrigerate until ready to serve about 2 hours.
Notes
Do not overcook this or you will have a much thicker pudding and not as creamy.
If you decide to make this and do not want the full amount you can easily half the ingredients and cook in the microwave for half of the time.
For the vegan/dairy free version it may cook slightly faster so keep a very close eye on it.
If you cannot not use ramikens this recipe makes 2.5 cups of pudding.